Wayne Gisslen

Falafel

Preparation info
  • Yield: about

    2

    lb
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS

Method

Procedure

  1. Rinse and drain the chickpeas. Place in a bowl and add enough water to cover by at least 3 inches (8 cm). Soak overnight.
  2. Drain the chickpeas. Place in a food processor with the remaining ingredients until the mixture is coarsely and evenly ground. The mixture should hold together when formed into balls but should not be processed to a paste

Per 1 ounce (28.35 g): Calories, 50; Protein, 2 g; Fat, 2 g (36% cal.); Cholesterol, 10 mg; Carbohydrates, 7 g; Fiber, 2 g; Sodium, 115 mg.